My kids are obsessed with Oreos. Obsessed as in they’ll open up every cookie and eat all the frosting before giving me back the broken chocolate cookie parts.
I don’t blame them. I would’ve done the same thing if I was four years old. Now, I know better. The crispy chocolate cookie part is my jam. Put us together and we’ll finish an entire Oreo cookie. That’s what parents are for– to eat all the things their kids don’t eat.
These were a teeny tiny bit sweet for me, but I don’t think you can do much about that making a cookie with cookies in it. The texture was great. The edges were crispy with a chewy center. I’d make them again!
Recipe is from Dinner Then Dessert.
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 10 Oreos, processed to a very fine crumb
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 1 tablespoon vanilla extract
- 2 eggs
- 14 quartered Oreos
Instructions
- Cream together the butter, brown sugar and white sugar.
- Beat in the vanilla and eggs.
- Mix in the flour, baking soda, salt, and Oreo crumbs.
- Carefully stir in the Oreo chunks by hand.
- Refrigerate dough for at least one hour.
- Preheat oven to 350 degrees.
- Drop cookie dough into shaped balls on a baking sheet.
- Bake for 15 to 17 minutes.
